Greek-Style Chicken

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the chicken breast and cook for 2 minutes on each side, or until lightly browned, then transfer to an oven tray lined with baking paper. Bake for 8-12 minutes, or until cooked through. TIP: The cooking time may vary depending on the thickness of the fillet. TIP: The chicken is cooked through when it is no longer pink in the middle. Set aside to rest.

While the chicken is cooking, combine the dill & parsley mayonnaise and a squeeze of lemon juice in a small bowl. TIP: Add the lemon juice to your taste. Season to taste with salt and pepper and set aside.

Roughly chop the roasted almonds. Slice the tomato and cucumber into 1cm half-moons. Cut the remaining lemon into wedges.

Cut the pita pockets (see ingredients list) into 2cm squares. Place the pita bread squares on a second oven tray lined with baking paper. Season generously with salt and pepper, spray (or drizzle) with olive oil and toss to coat. Spread in a single layer and bake for 5 minutes, or until golden. TIP: Spreading the bread in a single layer helps it to cook evenly. TIP: They can burn quickly so keep an eye on them!

While the pita is baking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl and season to taste with salt and pepper.

Just before serving, add the baked pita bread and mixed salad leaves to the dressing and toss to coat. Add the tomato, cucumber and almonds to the salad and toss to coat. TIP: Toss just before serving to keep the leaves and pita crisp!